Subject: RECIPE: Green shrimp soup
From: [email-masked] (Heinz Kindlimann)
Date: 18 Jul 86 03:39:49 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE SHRIMP-SOUP SP "6 Jun 86" 1986
.RZ "GREEN SHRIMP SOUP" "Fine pea soup with shrimp and champagne"
This is a recipe out of a German low-calorie cookbook.
It is a simple recipe for a really delicate soup.
.PP
It can be served as a festive appetizer or as a gourmet snack.
.IH "serves 4"
.IG "1" "medium onion"
.IG "1" "large carrot"
.AB "(5 oz)" "(150 g)"
.IG "1\(12 Tbsp" "butter" "20 g"
.IG "3 cups" "hot meat broth" "\(34 l"
.IG "1 Tbsp" "savory" "15 ml"
(fresh, chopped fine)
.IG "1 tsp" "tarragon" "5 ml"
(fresh, chopped fine)
.IG "1 lb" "peas" "500 g"
(cooked in light salted water)
.IG "5 oz" "shrimp" "150 g"
(deveined, cooked, and cut into small pieces)
.IG "\(12 cup" "dry white wine" "1/8 l"
.IG "2 Tbsp" "cream" "30 ml"
.IG "1 cup" "champagne" "250 ml"
(demi sec)
.PH
.SK 1
Chop the onion and carrot finely.
Heat the butter in a pan and fry the vegetables for 5
minutes stirring continuously. Add the hot meat broth.
Boil for 10 minutes.
.SK 2
Add savory, tarragon and peas.
Bring to a boil and let cook for 8 minutes.
.SK 3
Strain the soup and put it back into the pan.
.SK 4
Add shrimp.
Simmer 5 minutes on medium heat. (Be sure the soup is not boiling.)
.SK 5
Add white wine and cream. Take from the heat. Season if necessary.
.SK 6
Add champagne and serve immediately.
.NX
The fresh spices can be substituted by dried spices.
.PP
If you use canned shrimp, never let them boil.
They would become tough and lose their delicate taste.
.SH RATING
.I Difficulty:
easy to moderate.
.I Time:
40 minutes.
.I Precision:
approximate measurement OK.
.WR
Heinz Kindlimann      
Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland
UUCP: kindlima@ethz	X400: [email-masked]
BITNET: kindlimann@czheth5a